Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin

被引：26
|
作者：
Li, Hui [1 ]
Zhao, Liang [1 ]
Wu, Jihong [1 ]
Zhang, Yan [1 ]
Liao, Xiaojun [1 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Natl Engn Res Ctr Fruit & Vegetable Proc, Key Lab Fruit & Vegetable Proc,Minist Agr, Beijing 100083, Peoples R China
来源：
FOOD MICROBIOLOGY | 2012年 / 30卷 / 01期
关键词：
Litchi juice; High-pressure carbon dioxide; Nisin; Mild heat; Inactivation; Aerobic bacteria; Yeasts and molds; HIGH HYDROSTATIC-PRESSURE; LISTERIA-MONOCYTOGENES; ESCHERICHIA-COLI; LACTOBACILLUS-PLANTARUM; PERMEABILITY BARRIER; SUPERCRITICAL CO2; OUTER-MEMBRANE; BACTERIAL; QUALITY; INHIBITION;
D O I：
10.1016/j.fm.2011.10.007
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The individual and combined effects of high-pressure carbon dioxide (HPCD), mild heat (MH) and nisin (200 ppm) on the inactivation of natural microorganisms, including aerobic bacteria (AB), yeasts and molds (Y&M), in litchi juice were evaluated. The samples were treated at a pressure of 10 MPa and temperatures of 32, 42 or 52 degrees C for 5, 10,15, 20,25 or 30 min. Temperature played a prominent role in the inactivation of both AB and Y&M when combined with HPCD, particularly for AB at 52 degrees C and Y&M at temperatures >= 42 degrees C. Nisin increased the susceptibility of AB to the combined treatment of HPCD and MH (HPCD + MH). A reduction of 4.19 log cycles was achieved by HPCD + MH at 52 degrees C for 15 min, and complete inactivation of AB was obtained by combination of HPCD, MH and nisin (HPCD + MH + nisin). No significant effect of nisin was found on the inactivation of Y&M. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：139 / 145
页数：7
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